It’s becoming quite clear to me that I must really love pesto. I have made it with pistachios, sunflower seeds, kale, walnuts, arugula! One reason is definitely the endless possibilities (I am sure I can come up with more), and the other has something to do with hating tomato sauce. Yes, I think I have mentioned that too before.
Likewise, there are also endless possibilities when it comes to spiralizing. (On a side note, when is spiralizing going to be added to the Oxford English Dictionary.) Zucchini will always be the OG spiralized veggie noodles, but don’t count out parsnips. the only dilemma I am currently having is what to call them. I don’t think “poodles” is going to work, but I am liking the idea of “parsnoodles!” What do you think?
Anyways, here is yet another, but certainly not the last recipe for pesto veggie noodles.
Pistachio Pesto Parsnip Noodles
Who said zucchini has to have all the spiralizing fun
- 1 medium-large parsnip
- 1 tsp olive oil
- Pistachio Pesto
- 3 small fresh mozzarella balls
Use a spiralizer to spiralize the parsnip.
Make the pesto. Combine the pistachios, basil, Parmesan, and olive oil in a food processor.
Add the one tsp of olive oil into a large skillet.
On medium heat, add the parsnips. Cooking for 8 minutes.
Add the pistachio pesto to the pan and cook for another 5 minutes
Add the parsnips to a bowl and top with the fresh mozzarella.
Find my recipe for Pistachio Pesto here